13th-19th October – THE TASTE OF RYE food festival

To celebrate Rye's WILD BOAR WEEK The Ship's specials this week will be based on the theme: The Whole Hog...

Each day we’ll cook dishes using a different part of a pig – from more traditional ideas like slow roast pork belly, toad in the hole & home-made pork scratchings, to black pudding & fried duck eggs, pig’s ear & pea soup and stuffed trotters. But don’t panic – for the more faint hearted / weak stomached / non meat eaters, there will still be the usuals like local fresh fish, home-made pies, vegetarian options, and so on.

Pigs & apples have long had a very special relationship so to accompany THE WHOLE HOG we’ll also be running a mini local cider festival featuring around 10 local ciders & perrys throughout the week.